Moms Macaroni and Cheese

1 7oz pkg. of elbow macaroni (or two cups uncooked)
2 Tbs. Butter
2Tbs. flour
1 tsp Salt
2 cups WHOLE milk
2 cups of sharp cheddar (shredded)
1 cup of med. cheddar (Shredded)
1/2 cup Parmesan cheese

For Bread Crumb topping:
2 cups buttered bread crumbs (cut up enough french bread into cubes to cover the top of the macaroni and cheese...Drizzle and toss with about 3 Tbs of meted butter. This is optional)

1 cup (or less) of tiny tomatoes ... cut in half (also optional)


Prepare macaroni as the package directs. Drain the cooked macaroni. In a med saucepan, melt the butter (but do not brown it). Stir the flour and salt into the melted butter until tit is a smooth paste. Add the milk and stir with a whisk until it is blended with the flour...stir as you heat it up.. .it will thicken slightly. Once thickened...add the shredded cheese to the milk and flour mixture and stir until the cheese is melted. Stir in the parsley. Add the macaroni to this mixture and stir until well blended.(it looks very soupy at first... but will firm up as it cooks) If you are adding the tomatoes do it now. Pour into a 2 quart casserole dish. (if you like macaroni and cheese with lots of nice brown cheese on top...make the dish less deep and more wide so you will have more surface to brown.) If you want to have bread cubes on top...add them now and bake at 350 for about 30 min...until brown on top. ( if it starts to brown too quickly...you can stop the browning process by7 laying a piece of heavy duty foil gently over the top for the remainder of the cooking time.

Best Onion Rings EVER!

I made these for my family when we were vacationing at my parents ranch house in Gualala California. So many people said they didn't like onion rings but they would try just one.....I don't think anyone had less then 8. They are truly the best onion ring you will ever eat.

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Maryland Peach and Blueberry Pie

Crust:
2 cups flour
1/2 tsp salt
2 tsp sugar
10 TBS cold butter or margarine
1 egg yolk
1/4 cup or more ice water
2 Tbs milk, for glazing

For the Filling
3 cups peeled, pitted, and sliced fresh peaches
3/4 cup sugar
2 Tbs fresh lemon juice
1/3 cup flour
1/8 tsp grated nutmeg
1 tsp almond extract
2 Tbs butter cut in pea-size pieces

1. For the pastry, sift the flour, salt and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.

2.Mix the egg yolk with the ice water and sprinkle over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 Tbls at a time. Gather the dough into a ball and flatten into a dist. Wrap in wax paper and refrigerate at least 20 min.

3. Roll out two-thirds of the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Trim all around, leaving a 1/2- inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pie pan.

4. Gather the trimming and remaining dough into a ball, and roll out to a thickness of about 1/4 inch. Using a pastry wheel or sharp knife, cut strips 1/2 inch wide. Refrigerate both the pie shell and the strips of dough for 20 min.

5. Preheat the oven to 400.

6. Line the pie shell with wax paper and fill with dried beans. Bake until the pie shell is just set, 7-10 min. Remove from the oven and carefully lift out the paper with the beans. Prick the bottom of the pie shell all over with a fork, then return to the oven and bake 5 min more. Let the pie shell cool slightly before filling. Leave the oven on.

7. In a mixing bowl, combing the peach slice with the blueberries, sugar, lemon juice, flour, almond and nutmeg. Spoon and fruit mixture evenly into the pie shell. Dot with the pieces of butter.

8. Weave a lattice top with the chilled pastry strips, pressing the ends to the baked pie-shell edge. Brush the strips with the milk.

9. Bake the pie 15 min. Reduce the heat to 350 and continue baking until the filling is tender and bubbling and the pastry lattice is golden, about 30 min more. If the pastry gets too brown, cover loosely with a piece of foil, Serve the pie warm or at room temperature.

Banana Nut Coconut Cake

This Recipe is super sweet and really DELICIOUS! It's full of Banana goodness, and for me that, combined with coconut is a recipe for success!!

Cake Ingredients:

1 1/2 cups white sugar
1/2 cup butter, softened
2 eggs
3 ripe bananas, mashed (if the bananas are small I add another)
2 cups all-purpose flour

1 tsp baking soda
1/4 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup shredded coconut

Frosting Ingredients:

1/2 cup butter, softened
4 cups confectioner's sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 tsp vanilla extract


1. Preheat oven to 350. Grease and flour two 9 inch round cake pans or one 9x 19 inch pan.

2. In a med bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.

3. Sift together flour and baking soda in a bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 tsp vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.

4. Bake 45 to 50 min. in the preheated oven. Cool completely before frosting with Banana Nut frosting.

5. To make frosting: Cream together 1/2 cup butter and 4 cups confectioners' sugar until light and fluffy. Mix in 1 med mashed banana, 1 cup pecans, 1 cup coconut and 1 tsp vanilla. Use to frost cake.

Rice Pilaf

2 cups of Uncle Ben's rice...uncooked
3/4 of a green pepper...diced
3/4 of med onion..diced
1/2 tsp rosemary..crushed in the palm of your hand...or buy it crushed
1/2 tsp salt
1 can of Campbell chicken soup broth
2 Tbs of olive oil

In a saucepan with a lid...cook the pepper, onion, rosemary and salt in the olive oil until the onion in translucent...but not brown. Pour the broth into a measuring cup and add enough water to the broth to make four cups of liquid in all. Pour the water mixture into the vegetables and bring to a boil. Once the water is boiling ....add to cups of rice an turn the temperature down to low. Cover the rice and cook for 20 - 30 min until the water is absorbed.

Buttermilk Syrup

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter2 Tbs corn syrup
1 tsp baking soda
2 tsp vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 min. remove from the heat and stir in the vanilla.

Best Buttermilk-Blueberry Pancakes

2 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbs sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 Tbs unsalted butter melted
1 cup fresh blueberries (optional...but essential)

1. Heat the griddle to 375 degrees. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 Tbs melted butter' whisk to combine. Batter should have small to med lumps.

2. Melt butter on the griddle.

3. Pour about 1/4 cup of pancake batter on the griddle and repeat until the surface is full. As the pancakes cook on one side....scatter with berries. When the pancakes bubble on the top and are slightly dry around the edges...( about 2 1/2 min) flip over. Cook until golden on the bottom...about 1 min more.

Mom's Pancakes

2 cups milk
2 large eggs
1/3 cup veg oil
1/2 tsp vanilla
1/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt

With a whisk....beat together the milk, eggs, oil and vanilla. Mix togeter the flour, sugar , baking powder and salt. Pour the flour mixture into the liquid mixture and beat with a wooden or plastic spoon until slightly mixed...then whist until only small lumps are remaining. This recipe will make at least 16 3 inch pancakes.

Carrot Cake

Ingredients:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1-8 ounce can of crushed pineapple, drained
2 cups of grated carrots....about 5 large carrots
3 1/2 ounces of flaked coconut (about a cup to 1 1/2 cups)
1 cup of chopped pecans

Grease and flour a 9x 13 inch pan or two 9 inch cake pans. Sift together the first 4 ingredients...set aside. Preheat the oven to 350 degrees. in a large bowl beat the eggs and add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple carrots, coconut and nuts' mix well. Pour the batter into the pan, Bake for 55 min until done or until toothpick comes out clean. Cool completely.


Cream Cheese Frosting

2 cups confectioners' sugar
1 8-ounce package cream cheese, at room temperature
4 Tbls butter at room temperature
2 tsp vanilla extract
1 1/2 cups walnut pieces or pecans, chopped

Combine everything but the nuts in a bowl and beat until smooth.to assemble, set 1 cake layer on a serving plate and spread with one-third of the frosting. Place the second cake layer on top. Spread the remaining frosting all over the top and sides of the cake, swirling it to make a decorat9ive finish. Sprinkle the nuts around the top edge.

Stacy Petersons Banana Bars

BANANA BARS

½ C butter softened
1 ½ C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C flour
1 t baking soda
¼ t salt
1 C mashed ripe bananas

Preheat oven to 350. Grease a 10x15 inch pan.
Cream butter and sugar till smooth. Beat in the eggs one at a time. Stir in sour cream
and vanilla. Combine flour, soda and salt. Stir into the batter. Mix in mashed banana.
Spread evenly into the prepared pan.
Bake 20-25 minutes until toothpick inserted into the center comes out clean. Allow bars
to cool completely before frosting.

CREAM CHEESE FROSTING

8 oz cream cheese softened
½ C butter softened
2 t vanilla
4 C powdered sugar

Chocolate Chip Cheesecake Brownies

Ingredients

• 1 cup shortening
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 2 (8 ounce) packages cream cheese
• 1/4 cup white sugar
• 2 eggs
• 1 cup chopped pecans

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
3. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
4. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
5. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

Nanaimo Bars

1 cup butter at room temperature
2 1/4 cups powdered sugar
1 large egg
1 3/4 cups graham cracker crumbs
1 cup sweetened flaked dried coconut
1/2 cup finely chopped pecans
1/4 cup unsweetened cocoa powder
2 Tbs milk
1 Tbs vanilla
3 ounces unsweetened chocolate, chopped

1. In a 1 to 2 quart pan over low heat, melt 6 Tbs butter; let cool. In a bowl, with an electric mixer on med speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended, Stir in graham cracker crumbs, coconut, pecans and cocoa powder.

2. Press dough evenly into a buttered and floured 8-inch squared baking pan. Bake in 350 oven until slightly darker, about 20 min. Let cool completely.

3. Meanwhile, in a bowl, with an electric mixer on med speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth, Spread mixture evenly over cooled crust.

4. In a 1 to 2 quart pan over very low hear, stir remaining 2 Tbs butter and the chocolate until melted. Spread over filling, Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.

Pumpkin Empanaditas

FILLING
1 cup cooked pumpkin
1 cup firmly packed brown sugar
1 Tbs butter
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup chopped pecans

CRUST
2 1/2 cups all-purpose flour
2 Tbs sugar
1 tsp salt
1 cup butter
8 to 10 Tbs cold water

GLAZE
1 egg
1 tsp water

Coarse decorator sugar

1. Combine pumpkin, brown sugar, 1 tbs butter, cinnamon and pumpkin pie spice in 2 quart saucepan. Cook over med heat, stirring constantly, until mixture is thickened (8 to 12 min). Cool completely (45 to 60 min). Stir in pecans.

2. Heat oven to 400. Combine flour, sugar and salt in med bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

3. Divide dough in half. Roll out half of dough on lightly floured surface to about 1/8- inch thickness. Cut with 2 1/2 inch round cookie cutter. Place rounded 1/2 tsp filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

4. Whisk together egg and 1 tsp water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sugar. Bake for 12 to 15 min or until lightly browned. Repeat with remaining dough.

Starlight Mint Sandwich Cookies

Cookie
1 cup sugar
1 cup Butter, softened
2 egg yolks
1 1/2 tsp vanilla
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1/2 cup finely crushed red and white mint candies
1/4 tsp salt

filling
6 (1-ounce) squares semi-sweet baking chocolate, melted
Crushed red and white mint candies

1.Combine sugar and butter in large mixer bowl. Beat at med speed, scraping bowl often, until well mixed (1 to 2 min). Add egg yolk, vanilla nd peppermint extract. Cantinue beating, scraping bowl often, until well mixed (1 Min). Reduce speed to low. Add flour, 1.2 cup crushed candies and salt; beat until well mixed ( 1 to 2 min). Cover; refrigerate until firm (1 hour).

2. Heat oven to 350. Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 1 1/2-inch cookie cutters, Place 1 inch apart onto greased cookie sheets.

3. Bake for 6 to 10 min or until edges are lightly browned. Let stand 1 min; remove from cookie sheets. Cool completely.

4. Put cookies together in pairs with about 1 tsp melted chocolate for each sandwich cookie. Decorate as desired by dipping part of sandwich cookie in melted chocolate or drizzling top with melted chocolate; sprinkle with crushed candies. Places on waxed paper; let stand 1 hour to set.

"Marbleous" Peanut butter Squares

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt

Peanut Butter Frosting (below)
3 Tbs baking cocoa
1 Tbs milk

1. Heat oven to 350. Grease rectangular pan, 13x9x2 inches.

2. Beat sugars, butter, peanut butter and egg in large bowl with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.

3. Bake 17 to 22 min or until golden brown. DO NOT OVER COOK!! The biggest complaint i get from people who make this recipe is that the cookie is to crispy.....you have to keep an eye on these and take them out right when they start too looked cooked. Cool completely on wire rack, about 15 min.

4. Make peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable. Frost bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frosting's for a marbled design.

Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 21/2 Tbs milk

Chocolate-Dipped Coconut Macaroons

These Coconut Macaroons are probably one of my most requested recipe! They are supper Delish!

4 large egg whites
1 1/2 tsp vanilla
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut
2 Tbs butter
4 ounces semisweet chocolate, chopped

1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Stir in coconut.

2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto nonstick tinfoil lined baking sheets.

3. Bake in a 325 oven until macaroons are golden, about 20 min; if baking more than one pan at a time, switch pan positions halfway through baking, With a wide spatula, transfer macaroons to racks to cool completely.

4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 min. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 min.

Coconut Sheet Cake

3 large eggs
1 (8-oz) container sour cream
1/3 cup water
1 (8.5-oz) can cream of coconut
1/2 tsp. vanilla extract
1 Package white cake mix
Coconut-cream cheese frosting

Beat eggs at high speed with an electric mixer 2 min. Add sour cream, 1/3 cup water, cream of coconut (I found this in the cocktail section, i guess it's used in mixed drinks) and vanilla, beating well to combine. Add cake mix, beating at low speed just until blended. Beat at high speed 2 min. Pour batter into a greased and floured 13 x 9 inch pan.


Bake at 325 for 40 to 45 min or until a wooden pick comes out clean. Let cake cool completely in pan on a wire rack.

Cover pan with plastic wrap and freeze cake 30 min. Remove from freezer.

Spread coconut-cream cheese frosting on top of chilled cake. Cover and store in refrigerator.

Coconut-Cream Cheese Frosting:

1 (8-oz) package cream cheese, softened
1/2 cup butter, softened
3 Tbsp. milk
1 tsp. vanilla extract
1 (16-oz) package pwdered sugar, sifted
1 (7-oz) package sweetened flaked coconut

Beat cream cheese and butter at med speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add powdered sugar, beating until smooth. Stir in coconut.

Roasted Potatoes with Garlic

4 1/2 lbs of red potatoes...or any potato washed but unpeeled (I sometimes just partially peel them) and cut into quarters.
2-3 med red onions...each onion cut into 6 wedges ( like sections of an orange)
1/4 cup of olive3 oil
1 tsp. dried thyme
1 1/4 tsp. Salt
1.2 tsp black pepper
3 cloves of garlic...put through a garlic press....or minced.


Preheat the oven to 425 (this is important!) Cut up the potatoes and onions and toss together in a large bowl with the olive oil, thyme, salt, pepper and garlic. Pour into a buttered large roasting pan...cleaning out the bowl with a rubber spatula so that all the garlic bits get into the pan. Place the pan on the upper middle level of the oven. Roast...turning occasionally with a metal spatula...for 1 hour to 1 1/2 hours. Sometimes I add a little butter half way through the cooking process (about 3 Tbs) this helps with the browning and adds a little more flavor. Cook until golden brown and fork-tender.

Caramel Bread Pudding

6 slices day-old bread, cut into 1/2 inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt

1. Place bread in a greased 2 qt baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 for 50 to 60 min or until a knife inserted near the canter comes out clean.

I topped this with whipping cream with cinnamon and sugar mixed in...YUMMY

Easy Slow Cooker Pot-Roasted Steak

1 1/2 lb boneless beef top round steak (1 inch thick)
1/2 tsp paprika
1/4 tsp pepper
1 cup julienne cut carrots
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup
2 Tbs dry onion soup mix

1. Spray 3- 3 1/2 quart slow cooker with cooking spray. Sprinkle beef with paprika nd pepper; cut into 4 serving pieces. place in slow cooker.

2. In a med bowl, mix carrots, mushrooms, soup and soup mix; pour over beef.

3. Cover; cook on low heat setting 5 to 6 hours.

4. Serve steak topped with gravy and vegetables.

Mashed Potatoes...Deluxe

12-15 Yukon gold ... or ordinary potatoes...peeled and quartered. (Yukon Gold....makes the best tasting and best looking mashed potatoes.) If your potatoes are not uniform in size...try to make the cut up pieces pretty uniform in size so that they will all get done at the same time.

5-10 cloves of garlic...peeled and cut in half
3 tbs. sour cream
1 bar of butter
1/4 cup whole milk
1 tsp salt...add more if necessary

1. In a large pot...cover the potatoes with about 2 inches of water and add to this your garlic cloves...each one cut in half. Add to the water several Tbs of salt. Bring the water to a boil and cook until the potatoes are tender...45 min to 1 hour...(if you are the coast or at sea level...this will only take about 30 min) Drain all the water.

2. Pace the cooked potatoes and garlic in a bowl and add the sour cream , butter, milk and salt....( a little salt at first until it is right for you) You can then beat with a mixer or mash by hand with a potato masher... until the potatoes are smooth. Once they are done... you can place them in the oven until the rest of the meal is ready so that they will stay warm.

Meat loaf

I know that meat loaf isn't the most glamorous of meals....but it is a family favorite. And this recipe is easy and de-lish if you like a good old fashioned meat loaf.....topped with ketchup and all.

1 lb lean ground beef
1 clove garlic or 1/8 teaspoon garlic powder
1 small onion
2 slices bread with crust
1/4 cup milk
2 tsp Worcestershire sauce
1 tsp chopped fresh or 1/4 tsp dried sage leaves
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp pepper
1 egg
1/3 cup ketchup, chili sauce or barbecue sauce

1. Heat oven to 350. Break up the beef into small pieces in a large bowl, using a fork or spoon.

2. Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 Tbs. Add the garlic and onion to the beef.

3. Tear the bread into small pieces and add to beef mixture.

4. Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.

5. Place the beef mixture in the ungreased baking pan. Almost any size pan will work: just be sure the pan has sides on it to catch the juices that will accumulate while the meat loaf bakes. Shape the mixture into the 8x4 inch loaf and spread ketchup over the top.

6. Bake uncovered 50 or 60 min or until beef in center of loaf is no longer pink. A meat thermometer inserted in the center of the loaf should read 160. Let the loaf stand 5 min, so it will be easier to remove from the pan. Cut the loaf into slices.